Penne with Spring Vegetables - Brigham and Women’s Hospital
Find recipe and nutrition information about Penne with Spring Vegetables at Brigham and Women’s Department of Nutrition and Wellness Services.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound fresh asparagus, trimmed and cut into ½ inch pieces
- 1 (8oz) package sugar snap peas, trimmed
- 1 (8oz) package dry whole wheat penne pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
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